Ice cream sous vide



  • 6 egg yokes
  • 90 g sugar
  • Pulp from ½ vanilla pod
  • 200 g cream
  • 200 g milk

This method is borrowed from the highly recommended sous vide cookbook titled “Under Pressure” by American chef Thomas Keller.
Mix all ingredients, push through a fine sieve, and seal shut with the lowest possible amount of air in the bag.

Put into a fusionchef sous vide water bath at 85 °C and immediately reduce the heat to 82 °C. Cook for 20 minutes.
Remove and allow to rest. The ingredients may have separated from each other. This can be fixed by carefully shaking and manipulating the bag. Then cool in ice water.
The cream is now pasteurized and can be retained for one to two weeks in the unopened bag. When possible, freeze immediately before serving.

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